Tuesday, August 27, 2019

Easy Cream Cheese Danishes

1 can of refrigerated crescent roll dough (do not unroll)

4 oz (½ package) cream cheese
¼ cup sugar
2 teaspoons lemon juice
½ teaspoon vanilla

½  cup powdered sugar
1/2 tablespoon milk
½ tablespoon soft butter spread
(may need to add a few more drops of milk or water to achieve desired consistency)

Using a ruler, mark ½ inch increments across the log of dough and cut slices with a sharp knife (I usually get 15-16 slices out of my roll). Lay out on parchment or silicone baking mat  lined cookie sheet. Use thumbs and forefinger to spread out dough edges a little and make an indent in the middle of the dough. 

Mix cream cheese, sugar, lemon juice, and vanilla with hand mixer until smooth and creamy. Scoop about ½ tablespoon of the cream cheese mixture into the middle of each slice. Spread out and flatten the cream cheese mixture with a small spoon if needed.  

Bake at 350 for 15 minutes or until lightly golden brown. 

Let cool for 10-15 minutes. Drizzle glaze over each danish. Serve immediately.